Oatmeal Fruit Cookies (Low Fat)

Oatmeal Fruit Cookies (Low Fat) created by Annacia

Recently in the mood to make oatmeal cookies and was pleasantly surprised to find a recipe that used reduced fat margarine or butter. Adapted to suit my tastes, this cookie is soft and moist. For a crisper cookie bake at 325 degrees. Just know they won't stay crispy for more than a day, if they last that long.

Ready In:
28mins
Serves:
Yields:
Units:

ingredients

directions

  • Preheat oven to 300 degrees. Prepare cooking sheet with a light coat of cooking spray or parchment paper.
  • Using a mixer, blend together the margarine/butter, sugar, extract and egg white in a medium sized bowl.
  • Combine oatmeal, flour, baking soda, cinnamon, and ginger. Mix into the wet ingredients.
  • Stir in by hand the cranberries, raisins and nuts (if using).
  • Drop mounded tablespoons of dough onto the prepared cookie sheets. Bake for 16-18 minutes. Lightly flaten the dough with the back of a spoon.
  • Remove from the oven and allow the cookies to rest for 2 minutes. Cookies should be lightly browned on the edges. Transfer to wire racks and allow the cookies to cool.
  • Serve or store in an air tight container.
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RECIPE MADE WITH LOVE BY

@justcallmetoni
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@justcallmetoni
Contributor
"Recently in the mood to make oatmeal cookies and was pleasantly surprised to find a recipe that used reduced fat margarine or butter. Adapted to suit my tastes, this cookie is soft and moist. For a crisper cookie bake at 325 degrees. Just know they won't stay crispy for more than a day, if they last that long."

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  1. marijon
    Excellent recipe, although I did alter a few of the ingredients: Used a whole egg, added 3/4 tsp. baking powder, and used sweet butter. Chose not to add cranberries. Outstanding texture and flavor. My husband was (still is) thrilled. Thank you.
  2. Annacia
    Oatmeal Fruit Cookies (Low Fat) Created by Annacia
  3. Annacia
    Yummy cookies. First let me say that I used 1/4 cup of Splenda brown sugar and 1/4 cup of Splenda regular. For me that was almost on the verge of being too sweet with the sweetness from the raisins. I too found the dough to be to dry even though I used 1/4 cup of egg white (equal to a whole egg), I added more egg white- didn't measure- just poured a bit in, I'd say close to another 1/4 cup. I don't have quick oats so used 3/4 cup of old fashioned oats. The nuts were added to mine. The end result is a soft centered wonderful cookie that nobody would even know has been cut in fat and sugar. Kudos toni for a real keeper!
  4. Studentchef
    These were really good cookies, and I love the addition of the spices. I didn't have any other fruit so I increased the raisins. Good recipe.
  5. mikey  ev
    I halved the recipe and the original batter seemed a little dry so I added 2 TBSP of apple sauce. I baked them for 19 minutes and the texture was perfect. I didn't use enough raisins/fruit but did add some chocolate chips. I liked the ginger taste, fairly prominent, but my girlfriend thought it was a little strong. I'll most likely make these again, thanks!
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